In a large saucepan, melt butter over medium low heat. Add onion and apple. Cook, stirring often, until golden brown, about 10 minutes. Add apple cider. Cook an additional 2-3 minutes or until reduced to a glaze.

Add squash and chicken broth. Cook covered for about 30 minutes or until squash is very tender.

Transfer soup in batches to blender and puree until smooth. Return to saucepan.

Stir in cream and cheese. Continue stirring until cheese has completely melted. Season to taste with salt and pepper.

To serve: in a medium size bowl, combine garnish ingredients. Pour hot soup into hollowed out pretzel rolls. Top each with a teaspoon of garnish mixture and serve.